Executive Chef Michael A. Beers, C.E.C., C.W.P.C.

Growing up on a small farm in upstate New York, Michael Beers’ appreciation of fresh foods began at an early age when, as a mere four year old, he first ventured into the kitchen to cook.
Throughout his professional career, a rich variety of apprenticeships and positions has taken him from New York and London to Arizona and Massachusetts, and finally to New Hampshire where he has set The Mountain Club on Loon restaurants apart from the ordinary.

Career highlights include winning Best of Category, Best of Show and the People’s Choice Award for “White Chocolate Burritos” at Tucson’s A Taste of Chocolate, 1997, Honorable Mention for his “Maple Walnut Crème Brulee” in the California Walnut/Egg Association’s Bake With the Best, 1997, and a Top Three finish at Phoenix’s Heart Healthy Salad competition. He has catered a reception for Cabinet Member, The Honorable Donna Shalala, Arizona Senator, John McCain and 150 members of the United States Congress and their guests.

Upon returning to the Northeast, Chef Beers was selected to cook at the March of Dimes’, The Star Chefs of Boston Metro West, where he won Best of Metro West Culinary Creation 2000 for his signature chicken entree.

Chef Beers is an active member of the American Culinary Federation and World Association of Cooks Societies, and is certified as an Executive Chef and Working Pastry Chef.

Committed to environmentally-sound practices, he is proud that The Mountain Club restaurants are a leading proponent of “greening” the operations. “We are using bio-degradable and recyclable products for our restaurants and to-go service,” says Chef Beers. “And we’re converting all of our waste oil to bio-fuel.”